Mushroom & Nut Roast
| Prep Time: 45 min | Serves: 4 |
| Cooking Time: 50 min | Yield: 4 bowls |
Mushroom & Nut Roast
Ingredients
- 1 cup Onions
- 114 g Raw Cashews
- 114 g Seeded Batch Bread
- 1 egg
- 1/2 tsp Parsley, Dried
- 120 mL Water
- 1 tsp Marmite
- 285 g Chestnut Mushrooms
- 200 g Carrot
- 200 g Parsnips
Directions
Pre-heat the oven to 175C/350F/Gas 4-5
Peel, boil for 10 min then mash the carrots & parsnips reserving the water.
Gently fry the onion in spray fat and a little water until they just start to brown. Remove into a mixing bowl.
Chop & fry the mushrooms until slightly soft.
Drain the juice into a jug and top up to 120ml with the vegetable water and dissolve the marmite into it.
Chop the cashews and mix with breadcrumbs and herbs.
Add the mashed vegetables, onions, mushrooms and beaten egg.
Add everything into the mixing bowl and mix well then press into an oven-proof dish.
Bake for 50 minutes.
Leave to cool completely for best results or eat hot.